no [Assembly 



capped with great accuracy and strength. I placed hams in it, ex- 

 hausted the air, then admitted the saturated solution of salt, kept on 

 pressure until portions of the liquor passed through the pores of the 

 iron ; kept it on for half an hour. The ham was not at all salted. I 

 repeated the experiment leaving it under pressure for 24 hours ; the 

 hams were not salted half an inch into the meat. I then tried it 

 for four days, the meat started from the bone, and assumed a round 

 figure. I cut it to the bone and found no salt in it. I put it into fresh 

 water to test the salt, there was none. I tried the experiment for a 

 week, there was no salt in the meat, not one particle. I then left the 

 meat under like treatment for a fortnight with the same result. The 

 pressure applied in these experiments with the cast iron cylinder 

 ' amounted to three thousand four hundred pounds, per square inch. 



"I searched for the philosophy of it ; I carefully examined the meat 

 I put hams into the cylinder, exhausted the air, then admitted brine 

 and it was perfectly exhausted in one week. Time is required for the 

 penetration of the salt, and such is the constitution of the meat that 

 pressure appears to be useless in infusing salt into it. Pressure acta 

 of course greatly on the exterior surface of the meat and in the direc- 

 tion of radii to the centre." 



ROOTS FOR STOCK. 



Extract from a letter from Wm. Mc'Inster of Conn., on the sub- 

 ject of roots as food for stock. — " I consider the root crop as the only 

 sure one. I therefore have been in the habit of raising roots for my 

 stock for several years, and I do not think I could do well without 

 them. I will therefore state, as nearly as I can, my mode of raising 

 them, feeding, &c. 



" Carrots I consider the most valuable ; I feed them to all kinds of 

 stock ; and think them better for my horses than oats, and for my 

 milch cows in winter, they not only give the butter color, but flavor 

 equal to summer-made butter. I raise them in drills, the rows about 

 20 inches apart, and the carrot in the row say from four to six inches ; 

 mangle wurtzel in drills two feet apart in the row, and one foot in the 

 drill ; sugar beet the same distance ; ruta baga two feet apart in the 

 row, and about nine inches in the drill ; and common turnips I sow- 

 broadcast as follows : say in June I find some pieces in my lots, in 



